There are real problems with Lucky Lee's framing of an entire cuisine as “unhealthy.”
Kung pao chicken and fried rice run through our veins.
We spoke to the chain's Director of Culinary Innovation, Jimmy Wang, about why the dish endures.
The designers of the emoji probably didn't intend for it to evoke disrespect and death, but that's kind of the point.
Meet Fung and Dave, two Americans who opened up a Chinese-American restaurant in Shanghai, where the cooks shake their heads at dishes like crab rangoon and orange chicken and the customers don't understand the point of fortune cookies.
Even if you’ve never been to Chinatown Ice Cream Factory—or Chinatown at all—you’ve likely eaten ice cream influenced by it. Chinatown may change, but CICF will always remain as the store that started a revolution.
That thick batter coating your sweet and sour pork, the greasiness, the excessive sweetness—that is not the Chinese food that I grew up eating as a first-generation Chinese-American.